Author Notes: I really enjoy fresh fruit desserts. Over the years I have developed and tweaked the fillings and toppings for fruit crisps. I try to incorporate at least one ingredient that is not usually found in other crisp recipes. This recipe uses Black Cherry tea. I hope you try this and enjoy it.
—The Beach
Serves: 8
Ingredients
-
2
pounds Fresh Sweet Cherries
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1/3
cup Very strong black cherry tea
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3
tablespoons Minute Tapioca
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1
tablespoon Almond extract
-
1
pinch Kosher salt
-
1 1/2
teaspoons Orange zest
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1 1/2
teaspoons Lemon zest
-
1/2
cup Whole wheat flour
-
1/2
cup Old Fashion rolled oats
-
1/2
cup Sugar
-
1/2
teaspoon Kosher Salt
-
1
teaspoon Baking powder
-
1
Large Egg, beaten
-
6
tablespoons Unsalted butter, melted
Directions
- Rinse Cherries, remove stems & pits. Place in a large bowl and break them up a little bit to release the juice but do not totally macerate.
- Grind the tapioca in a mini food processor or spice grinder.
- Add the tapioca, almond extract, pinch of Kosher salt, orange zest, lemon zest and tea to the cherries. Mix well before spooning the cherry mixture into an 8×8 inch (preferably glass or ceramic) baking dish.
- Place the remaining dry ingredients into a medium size bowl and mix with a fork to combine.
- Add the beaten egg to the dry ingredients, using a fork to combine then your hands until the mixture is crumbly.
- Spread the topping as evenly as possible on top of the cherries.
- Use a spoon to drizzle the melted butter over the topping.
- Bake in a preheated 380 degree Fahrenheit oven for approximately 45 minutes, or until the topping is brown.
- I suggest you serve Very Cherry Crisp at room temperature or chilled. Garnish with a dollop or your favorite topping: whipped cream or non-dairy flavored with a little bit of almond extract. The Very Cherry Crisp in the photo is decorated with a chocolate covered mint leaf. Enjoy !